Chipotle Lentil Tostadas

I’ve always loved adding lentils to soups, and warm salads, especially this one I made not too long ago, with roasted vegetables. Recently, I’ve been experimenting more with lentils as a meat replacement. Legumes in general are a great meat replacement because they’re a good source of protein, but I realized because lentils break down when they’re cooked, they’re actually a good substitute for ground meat – similar look and texture, but with all of healthier meatless benefits.

This recipe for Chipotle Lentil Tostadas was inspired by Nicole at Prevention RD, who made lentil and corn tacos. Definitely use corn tortillas which crisp up so nicely in the oven or on the grill, and pile them high with this cooked lentil mixture that’s full of protein. Top them with lettuce, tomato, avocado, cheese if you like – whatever your tostada eating heart desires!

Red, yellow or orange lentils will break down when cooked. Green or brown ones will hold their shape better. You pick!

What a great idea to sub in lentils for meat in tostadas! For some reason, I’ve always associated lentils more with Middle Eastern or Indian cuisines, and hadn’t ever thought to use them in Mexican food recipes – I’ll have to give this a try sometime 🙂